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Homemade Creamy Pesto Chicken Rigatoni Casserole recipe photo
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Creamy Pesto Chicken Rigatoni Casserole

This Creamy Pesto Chicken Rigatoni Casserole is a comforting, flavorful weeknight favorite loaded with tender chicken, fresh spinach, and gooey cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 12 oz rigatoni pasta
  • 1 lb chicken breast cubed
  • 2 cups fresh spinach
  • 1 cup pesto sauce
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes.
  • To the cooked chicken, add the fresh spinach and sauté until wilted, about 2 minutes. Remove from heat.
  • In a mixing bowl, whisk together the pesto sauce and heavy cream until smooth and well combined.
  • In the large pot or mixing bowl, combine the cooked rigatoni, sautéed chicken and spinach mixture, and the creamy pesto sauce. Stir well to coat everything evenly.
  • Preheat your oven to 375°F (190°C). Pour the pasta mixture into the casserole dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
  • Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
  • Let the casserole cool for a few minutes before serving. This dish pairs beautifully with a simple green salad or steamed vegetables.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • 9x13-inch casserole dish
  • Wooden Spoon or Spatula
  • Cheese Grater

Notes

  • Don’t overcook the pasta initially; it will continue cooking in the oven and become mushy if overdone.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
  • For a lighter sauce, substitute heavy cream with half-and-half or a plant-based alternative.
  • Use chicken thighs instead of breasts for juicier, richer flavor.
  • Freeze the unbaked casserole wrapped tightly in foil for up to 3 months; bake covered and then uncovered when ready to serve.